If you read my most recent post Wedding Week…Love is Sweet! , you know that we had a wedding last weekend. Yep. Last Saturday, 7/20/13, our son Kyle and the lovely Calla Mapel got hitched! It was just beyond amazing. Love-filled, casual, comfortable, beautiful, personal, vintage-y, sweet…I could go on and on. Couldn’t have been more perfect.
You may also recall that I made the wedding cake (well, wedding cakes as there were five of them). I baked them ahead of time and froze them and transported them, via Alaska Airlines, from San Diego to Sonoma.
Thought I’d share a photo timeline of the journey…
1st step…made it through the TSA x-ray!
CAKES ON A PLANE!
Getting ready to frost the cakes in our super gorgeous gourmet kitchen at the house we rented. That is my Kitchenaid that we schlepped!
One down…four to go!
All five cakes in the fridge!
Getting transported to the White Barn (wedding venue)
Ally (aka floristita) decorating with flowers from Oak Hill
All decorated and in the fridge at the White Barn (the morning of the wedding)
And voila! FINALLY!!!
And, yes, it was delicious.
eat. cook. blog. 
These are beautiful! Just wondering, how many people did these cakes feed? This was done using your lemon pound cake recipe? Do you put that in 2 9″ pans and back then? Or how many? And then layer with the cream cheese frosting?
Hi Julianna,
Thank you so much! I had a lot of fun making them and was so very happy with how they turned out (and how they tasted!!!). We had 125 people at the wedding. I made five cakes – 4 double-layer 9″ cakes and one double-layer 8″ cake (because one of the cake pedestals was smaller). I had gone to the Wilton cake supply site and calculated that I’d need four cakes for 125 people, but the caterer we used didn’t think that sounded like enough. So I made 5. And we had TWO whole entire cakes left over!!! I think part of that was that we also had friends and family bring baked goods and someone made red velvet cupcakes.
Yes, I used the lemon pound cake & cream cheese frosting recipe in my post called “Wedding Week”.
I baked the cakes ahead of time (up to about a month and a half ahead), wrapped them individually in Saran Wrap (like three layers!) and froze them. I kept them frozen until the day before, when I took them out of the freezer and put them in the fridge to defrost. I frosted them the day before the wedding.
I hope this helps. If you have any other questions, you can email me at cheryl.bruser@gmail.com and I’d be happy to (at least try!) to answer them.
Oh, and the Wilton site for wedding cake serving guide is
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
Thanks again and happy new year,
Cheryl